Mushroom Noodle Soup
1.
Prepare ingredients.
2.
After washing the matsutake, remove the roots, cut it upright and cut it in half. Don’t cut too thinly. I tried to divide the matsutake into four parts, but I cut off the top of the fungus. The gain was not worth the loss, and the next step was to fry it. When it is made, it is too thin to look good, and tastes too dry.
3.
Put a proper amount of oil in the pan, and the oil should be more than usual for cooking. Put the matsutake mushrooms in the pan and fry over a slow fire. Fry until the matsutake becomes slightly soft.
4.
Put the hollow noodles in boiling water and boil until soft. Don't look at the thick noodles, but because it is hollow, it is very absorbent, and it is not muddy in the soup. It is very chewy. Because the noodles are made through fermentation, they are easier for the human body to digest and absorb, so eat Look healthier.
5.
Turn off the heat when the noodles are boiled until there is no white core. Take a large bowl and put the oil for frying the matsutake, then add a tablespoon of soy sauce, and finally add a few tablespoons of the noodle soup, and add half of the pan-fried matsutake. Taste the taste of the soup, if it feels weak, add a little soy sauce. Don't put soy sauce in soy sauce, soy sauce or umami soy sauce will do.
6.
Transfer the noodles to a bowl. Pay attention that the soup should not overtake the noodles, because the noodles also absorb the soup. You can eat the noodles in the soup for a better taste.
7.
Put the remaining matsutake on top and sprinkle with chopped green onion.
8.
Enjoy it!
